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Lemons

There are a variety of Lemon grows in Bangladesh.
Varieties of Lemon are BONNIE BRAE, BUSH LEMON, EUREKA, SORRENTO, JHAMBIRI, LISBON, MEYER LEMON, PONDEROSA LEMON, VARIEGATED PINK, VERNA.

SEASON

Season of Bangladeshi Lemon is MAY – AUGUST

ORIGIN

The origin of the lemon is a mystery, though it is thought that lemons first grew in Assam (a region placed in Northeast India), northern Burma, and China. A study of the genetic origin of the lemon reported that it is a hybrid between sour orange and citron. In 1747, James Lind’s experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known.

CULINARY USES

Lemon juice, rind, and zest are used in a wide variety of food and drink. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas, and avocados, where its acid denatures the enzymes that cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes. Preserved lemons are a part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India. The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafood.
MEDICINAL
Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood. The low pH of juice makes it antibacterial, and in India, the lemon is used in Indian traditional medicinesSiddha Medicine and Ayurveda

NUTRITIONAL VALUE

The average lemon contains approximately 3 tablespoons (50 mL) of juice.[citation needed] Lemons and limes have particularly high concentrations of citric acid, which can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices; the juice of the lemon is about 5% to 6% citric acid. These values vary depending on the cultivar and the circumstances in which the fruit was grown. Lemons left unrefrigerated for long periods of time are susceptible to mold.

ENERGY 121 KJ (29 KCAL)
SUGARS 2.5 G
DIETARY FIBER 2.8 G
FAT 0.3 G
PROTEIN 1.1 G
THIAMINE (VIT. 811 0.04 MG (3%)
RIBOFLAVIN NIT. B2) 0.02 MG (2%)
NIACIN (VIT. B3) 0.1 MG 11%)
PANTOTHENIC ACID (B5) 0.19 MG (4%)
VITAMIN 86 0.08 MG (6%)
FOLATE (VIT. 89) 11 i’,G (3%)
CHOLINE 5.1 MG 11%)
VITAMIN C 53 MG 164%)
CALCIUM 26 MG (3%)
IRON 0.6 MG 15%)
MAGNESIUM 8 MG 12%)
MANGANESE 0.03 MG (1%)
PHOSPHORUS 16 MG (2%)
POTASSIUM 138 MG 13%)
ZINC 0.06 MG (1%)
ENERGY 121 KJ (29 KCAL)
SUGARS 2.5 G
DIETARY FIBER 2.8 G
FAT 0.3 G
PROTEIN 1.1 G
THIAMINE (VIT. 811 0.04 MG (3%)
RIBOFLAVIN NIT. B2) 0.02 MG (2%)
NIACIN (VIT. B3) 0.1 MG 11%)
PANTOTHENIC ACID (B5) 0.19 MG (4%)
VITAMIN 86 0.08 MG (6%)
FOLATE (VIT. 89) 11 i’,G (3%)
CHOLINE 5.1 MG 11%)
VITAMIN C 53 MG 164%)
CALCIUM 26 MG (3%)
IRON 0.6 MG 15%)
MAGNESIUM 8 MG 12%)
MANGANESE 0.03 MG (1%)
PHOSPHORUS 16 MG (2%)
POTASSIUM 138 MG 13%)
ZINC 0.06 MG (1%)